In a medium-sized bowl combine chickpea flour, vegetable stock, nutritional yeast, black salt, paprika, turmeric and Dijon mustard. Mix well. Set aside.

Heat vegan butter in a medium-sized pan over medium heat. Add onion and garlic and saute until softened and translucent.  Add in the sliced mushrooms and saute until golden brown. Remove from heat and set aside.

Use a small non-stick pan to make your omelettes. Ensure the pan is hot before you begin the first omelette. Pour ½ cup of batter into the pan and swirl around taking care that the omelettes aren’t stretched too thin or it will break.

Allow to cook until it starts getting dry on top and bubbles start to form (about 3-4 minutes). If you are unsure if it’s ready, take a peek underneath. The bottom should be golden brown.

Spoon ½ cup (more or less if you desire) of filling mixture onto one-half of the omelettes. Top with grated vegan cheese. Use your spatula to lift one side of the omelettes and fold it over and press down to seal it.

Place lid over the pan, turn heat to low and cook for 2-3 minutes longer to melt the cheese. If you don’t have a lid for your pan a plate will work too. 

Once the cheese has melted, carefully remove from the pan. Repeat for the remaining omelettes.

Serve with pea shoots and hot sauce (if desired).